Classic Potato Salad Recipe

Makes 4-5 side servings

In the grand tapestry of holiday potlucks, one dish emerges as the unsung hero, the Potato Salad – an unassuming yet indispensable delight. Imagine a bowlful of nostalgia, where creamy potatoes mingle with the gentle caress of dressing, creating a medley that transcends generations. It’s not just a side dish; it’s a comforting embrace, a culinary anecdote that weaves through the fabric of our shared celebrations. Inspired by timeless recipes and sprinkled with a dash of affection, Crave Kitchen + Wine Bar’s recipe for Potato Salad is a humble offering to the feast, a reminder that amidst the festive chaos, a simple bowl can evoke the warmest memories.

INGREDIENTS

2½ lb fingerling or baby Yukon Gold potatoes
½ cup smooth Dijon-style mustard
2 Tbsp honey or agave syrup (use agave syrup for a vegan option)
2 Tbsp rice vinegar
½ cup cold-pressed canola oil*
2 Tbsp whole grain mustard
2 Tbsp finely diced shallot
2 Tbsp freshly chopped parsley (any type is fine)
Sea salt
Pickled onions, microgreens, and thinly sliced fresh radish (optional, for garnish)

*NOTE: A different vegetable oil, like olive oil or grapeseed oil, can be substituted for the canola oil. If you are using extra-virgin olive oil, use half olive oil, half canola oil for best results.

RECIPE

1. Cut the potatoes into bite-sized pieces and place them in a medium saucepan with enough water to cover them completely. Bring to a boil over high heat, and then reduce the heat to medium and cook the potatoes until tender and cooked through, 15–20 minutes.
2. Meanwhile, prepare the dressing by whisking the Dijon-style mustard, honey, and vinegar together in a medium bowl. Slowly add the oil to the bowl, whisking the entire time, until all the oil is fully incorporated.
3. Add the whole grain mustard, shallot, and parsley, and fold them into the dressing until well combined.
4. Once the potatoes are done, drain and set them aside to cool slightly. Then transfer them to a large bowl and sprinkle with salt, to taste.
5. Pour the dressing overtop of the potatoes and mix gently to combine. Garnish with pickled onions, microgreens, or thinly sliced radish (if using). Serve immediately as a warm salad, or refrigerate, uncovered, until the salad is thoroughly chilled, to serve cold.

Recipe copyright © 2022 by Crave Kitchen + Wine Bar. Recipe from Only in Saskatchewan by Naomi Hansen. Text copyright © 2022 by Naomi Hansen.